maggie d

I boil my wings first, about 10-12 min, I put crushed red pepper in the water.

Then I toss them in this:

half butter
1/4 louisiana hot sauce
1/4 tabasco
dash of worstershire
onion powder
garlic powder
crushed red pepper
parsley
Heated

then place the coated wings on a broiler rack and broil on high for 6 min per side (don't forget to spray the rack so they don't stick) or as crispy as you like them.

Chicken thighs are about the cheapest meat I found, this recipe is for a crock pot but if you don't have one, you can do it on the stove (you just have to stir it) or in the oven.

chicken:

5-8 bone in chicken thighs (2.5-5 pounds) remove skin

wash and put in crock pot, add water to cover chicken

1 can tomato sauce

1 can of Rotel

2 chipotle peppers in adobe sauce

salt & pepper

chili powder (just barley covered top - maybe 1-2 tablespoons)

cumin (about 1/4 of what i put of chili powder)

dried oregeno (about 1/2 what i put of chili powder as cumin)

minced garlic (2 tablespoons about)

1 sliced onion

green bell pepper sliced-

cook on low for 8-10 hours

pulled out bones and chipotle peppers, stirred meat, it should be shredded



slaw topping:

cabbage

squeeze of lime juice

apple cider vinegar

parsley

added left over pineapple salsa - crushed pineapple with chopped red onion and chopped jap peppers

spanish fried rice:

chopped and then sauted the remaining bell pepper, equal red bell pepper and 1 white onion in oil and minced garlic

added 2 cups cold cooked white rice

sprinkle of chili powder and cumin

couple of spoonfuls of corn

cranked up heat for a bit



blackbeans

1 can of black beans

sqeeze of lime juice

dried onions

minced garlic

salt & pepper



made tostadas, soft tacos and crispy tacos it was all good! topped with slaw, shredded cheddar, green onions and sour cream

I haven't yet but my friend goes there a lot and said the food is great

Looks pretty good. Thanks

Couchon, or Couchon Butcher, Sun Ray Grill - all are far walk but you could park by lunch spot and eat then move car closer to dome for concert

Fiorella's on decatur is great
A favorite for me is Chubby's Chicken in Algiers also, only problem is its closed Sat and Sun and closes at 6:30 or 7 during the week

I cook kabobs often and I had trouble with the cooking times at first, but I have changed how I cut up the meat and veggies to help - make thick cubes of meat and cut peppers in smaller pieces, i usually cut mushrooms in half, etc.

Also, I cut my skewers in half to make it easier to move them around on the grill - if something is over cooking, move it to a cooler part of the grill and so on. This is also better for serving for groups or at a tailgate - easier to grab a kabob and walk away eating it off the stick.

I like the way the vegetables keep the meat moist and give a good flavor - and it looks pretty.

For LSU games I like to do purple onions, yellow bell peppers, pineapple, mushrooms and chicken marinated in teraki and pineapple juice - show team spirit :)

Mojitos on Frenchman/Esplanade has 2 for onew steak night with a NY Strip every Wed

So, a few questions, because I haven't done this in a while:
1. How long to boil them?
2. Do you get shrimp with heads on or off?
3. How long do you soak?
4. How many pounds per person?

1. Bring the water back to boiling after adding shrimp and then cut the heat to soak - I add olive oil to water and crab boil and liquid boil
2. heads on
3. 10-15 min
4. 1.5 pounds

I was told by my Nanny that you have to dip the cone in the chocolate very fast, in order for the ice cream not to fall into the chocolate - but that when it falls, the dipper gets to eat it, so its not really a bad thing...Nanny doesn't work at McDonald's she worked at a "dairy queen" type place called Coco's about 45 years ago...